Onion Rasam
Rasam happened to me , as in, I found about it only through my husband, otherwise I was happy dunking my vadas and rice into sambhars.
He told me about this long back and took me to many places that he knew served awesome rasams. Then came the time, when we realised that the rasam consumed at restaurants dont taste the same any longer....which meant I had to make it at home. After a few failed attempts, I did eventually make the right combo and then there was no looking back on the experimentations
Early this year, during our annual BM meet I collected some packets of ready made, home made rasam powder, and that boosted my mix and match recipes even further.
Ingredients
1 onion finely diced
1 tomato roughly chopped
1 tbsp rasam powder
1 tspn black pepper powder
1 tspn mustard seeds
1 tspn cumin seeds
1 pinch of asafoetida
1 sprig of curry leaves
1 tspn crushed garlic
salt to taste
1 tbsp Oil
Method
1) In a deep pan, heat the oil , add the onion and crushed garlic and saute it
2) Add the tomaotoes along with turmeric powder, black pepper powder, rasam powder and saute it
3) Add 3-4 cups of water and let it come to a boil
4) In a small tempering bowl, heat oil, add mustard seeds and asafoetida. When it crackles, add the cumin seeds and curry leaves.
5) Pour this over the rasam and let it come for another running boil.
Serve this with rice or vadais or have it like a soup
He told me about this long back and took me to many places that he knew served awesome rasams. Then came the time, when we realised that the rasam consumed at restaurants dont taste the same any longer....which meant I had to make it at home. After a few failed attempts, I did eventually make the right combo and then there was no looking back on the experimentations
Early this year, during our annual BM meet I collected some packets of ready made, home made rasam powder, and that boosted my mix and match recipes even further.
Ingredients
1 onion finely diced
1 tomato roughly chopped
1 tbsp rasam powder
1 tspn black pepper powder
1 tspn mustard seeds
1 tspn cumin seeds
1 pinch of asafoetida
1 sprig of curry leaves
1 tspn crushed garlic
salt to taste
1 tbsp Oil
Method
1) In a deep pan, heat the oil , add the onion and crushed garlic and saute it
2) Add the tomaotoes along with turmeric powder, black pepper powder, rasam powder and saute it
3) Add 3-4 cups of water and let it come to a boil
4) In a small tempering bowl, heat oil, add mustard seeds and asafoetida. When it crackles, add the cumin seeds and curry leaves.
5) Pour this over the rasam and let it come for another running boil.
Serve this with rice or vadais or have it like a soup
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